Cheesy Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 353.9
  • Total Fat: 17.7 g
  • Cholesterol: 62.0 mg
  • Sodium: 1,626.0 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 22.9 g

View full nutritional breakdown of Cheesy Chicken Tortilla Soup calories by ingredient
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Number of Servings: 8

Ingredients

    Ingredients:


    2 boneless, skinless chicken breasts
    8 cups Swanson chicken broth
    -or-
    8 cups water AND enough chicken bullion to flavor
    1 medium onion, chopped
    1 green bell peppers
    1 can Yellow Sweet Corn
    1 Can great northern beans (white beans)
    1 can evaporated milk
    1 family size can cream of chicken soup
    4 oz. Velveeta Cheese, sliced or chopped
    4 oz (more or less to tase) Pepper Jack cheese
    Salt, to taste
    Pepper, to taste
    Cumin, to taste (about 1 tbsp)
    Chili powder, to taste (about 1 tbsp)
    Taco Seasoning, to taste (about 1-2 tbsp)
    Tortilla Chips

Directions

1. Place the chicken breasts in a large soup pot and cover with the chicken broth or water and chicken bullion. Cover the pot and put over medium heat. Boil until the chicken is cooked through, about 15-20 minutes.
2. While the chicken is cooking, chop the onion and green pepper. You can also shread the pepper jack cheese and slice the velveeta cheese. Open the corn and great northen beans and let them drain.
3. Sautee the onions and peppers untill tender crisp and set aside.
4. When the chicken is cooked through, take it out of the broth. Taste the broth to make sure it is not too salty from the water evaporating. If it is, just add a little water. Cut the chicken into bite-sized pieces and add back to the broth.
5. Add the cooked onions and peppers, drained corn and beans, cream of chicken soup, and evaporated milk to the soup.
6. Add the cheese a little at a time, making sure it is fully melted before you add the next batch. Do the same with the Velveeta.
7. Serve! Top each bowl of soup with a handful of crunched up tortilla chips.

Number of Servings: 8

Recipe submitted by SparkPeople user MASIELYNNN.

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